Dessert

Mocha Lava Cake with Ube Cream Recipe

Name: Mocha Lava Cake with Ube Cream Recipe
Prep time: 20 min
Cook time: 1 h 20 min
Total time: 1 h 40 min
Cuisine: Fusion
Ingredients: 66 g oil; 30 g dutch cocoa powder; 1 Tbsp instant coffee powder; 200 ml milk; 60 g castor sugar; 6 eggs; 175 g cake flour; 1 pinch salt; 1/2 tsp cream of tartar; 135 g castor sugar; 3-4 drops ube extract; 200 ml cream

ByAiden Wells December 4, 2025December 4, 2025

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Introduction

This Mocha Lava Cake with Ube Cream is a delightful fusion dessert that combines rich, coffee-infused chocolate with a creamy, vibrant ube center. Perfect for a special occasion or a cozy treat, it offers a unique twist on a classic lava cake.

A small round chocolate cake sits on a white plate over a wooden board on a white marbled surface. The cake has a thick, light purple icing layer that drips unevenly down the sides, topped with crumbled chocolate pieces scattered across the top. One slice is cut out, revealing a dense, dark brown inside. There is a fork resting on the plate with some crumbs and icing around it. Nearby, there are round chocolate discs and more chocolate crumbs on the white marbled surface, with a small bowl containing chocolate powder and a spoon. In the blurry background, a bag with chocolate pieces is visible. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

66 g oil
30 g Dutch cocoa powder
1 Tbsp instant coffee powder
200 ml milk
60 g castor sugar
6 eggs
175 g cake flour
1 pinch salt
1/2 tsp cream of tartar
135 g castor sugar
3-4 drops ube extract
200 ml cream

Instructions

Step 1: Heat the oil in a small saucepan over low to medium heat. Add the Dutch cocoa powder and instant coffee powder, stirring until fully combined.
Step 2: Mix in the milk and 60 g of castor sugar, then remove the saucepan from the heat.
Step 3: Add the egg yolks one at a time, whisking thoroughly after each addition.
Step 4: Sift in the cake flour, add a pinch of salt, and whisk until the batter is smooth.
Step 5: In a separate bowl, whisk the egg whites until foamy. Add the cream of tartar, then gradually add 135 g of castor sugar in batches, whisking until stiff peaks form.
Step 6: Preheat the oven to 150ºC and prepare a water bath for baking.
Step 7: Stir one third of the egg white mixture into the yolk batter until well combined, then gently fold in the remaining egg whites using a spatula in two batches to keep the mixture airy.
Step 8: Pour the batter into a prepared 8-inch cake pan.
Step 9: Bake in the preheated oven for 1 hour and 20 minutes, or until a skewer inserted in the center comes out clean.
Step 10: For the ube lava cream, add 3-4 drops of ube extract into the cold cream and whisk until the cream begins to drip off the whisk softly. The cream should flow easily when tested against an overturned cake tin. If overwhipped, add a little fresh cream to lighten it.

Tips & Variations

Use good quality Dutch cocoa powder for a richer chocolate flavor.
Adjust the amount of coffee powder according to your preferred intensity of mocha flavor.
For a stronger ube flavor, increase the number of drops of ube extract carefully, tasting as you go.
Make sure to fold the egg whites gently to maintain the cake’s light texture.

Storage

Store the mocha lava cake in an airtight container in the refrigerator for up to 3 days. Keep the ube cream chilled separately and add just before serving. Reheat the cake gently in a low oven (around 120ºC) for 10–15 minutes to warm through without drying it out.

How to Serve

A small, round chocolate cake with two visible layers sits on a white plate, placed on a wooden cutting board over a white marbled surface. The cake is covered in a thick, smooth pale purple frosting that drips down the sides. On top, there is a generous layer of crumbled chocolate pieces, adding texture and a darker brown color contrast. A slice has been removed from the front, revealing the rich, dense chocolate cake inside. A fork with a dark wooden handle rests on the plate near the missing slice. Scattered cocoa pieces and chocolate discs are around the board and plate. In the background, there is a white wrapped confection and a dark cup and saucer on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cocoa powder instead of Dutch cocoa powder?

Yes, you can substitute regular cocoa powder, but the flavor and color may be slightly less rich and intense compared to Dutch-processed cocoa.

What if I don’t have ube extract?

You can omit the ube extract and serve the cake with whipped cream or a vanilla cream as a simpler alternative, though this will change the flavor profile.